<html><head><link type="text/css" rel="stylesheet" charset="UTF-8" href="../css/recipe.css"><meta http-equiv="Content-Type" content="text/html; charset=utf-8" /></head><body><div class="recinfo"><h1 id="page_cm_id" ctype="caipu" uid="56022" val="90367">孜然羊肉</h1><div class="bmayi mbm" >
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						<td class="lirre" width="50%" ><span class="fwb">难度：</span>切墩(初级)  </td>
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						    <span class="fwb">时间：</span>30-45分钟						</td>
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						<td width="50%"><h2 class="zfliao">主料</h2></td>
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					<tr><td class="lirre">						<span><label   class="fcbm inblok">羊肉</a></label></span><span class='right'>500克</span>
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						<td width="50%"><h2 class="zfliao">辅料</h2></td>
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					<tr><td class="lirre">						<span><label class="fcbm inblok">盐</label></span><span class='right'>适量</span>
					</td><td>						<span><label class="fcbm inblok">料酒</label></span><span class='right'>适量</span>
					</td></tr><tr><td class="lirre">						<span><label class="fcbm inblok">湿淀粉</label></span><span class='right'>适量</span>
					</td><td>						<span><label class="fcbm inblok">孜然粉</label></span><span class='right'>适量</span>
					</td></tr><tr><td class="lirre">						<span><label class="fcbm inblok">孜然粒</label></span><span class='right'>适量</span>
					</td><td>						<span><label   class="fcbm inblok">蒜末</a></label></span><span class='right'>适量</span>
					</td></tr><tr><td class="lirre">						<span><label   class="fcbm inblok">葱花</a></label></span><span class='right'>适量</span>
					</td><td>						<span><label class="fcbm inblok">熟芝麻</label></span><span class='right'>适量</span>
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					<h2>孜然羊肉的做法步骤</h2>
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							<p><span class="fwb">1.</span> 羊肉洗净后切成片。</p>
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							<p><span class="fwb">2.</span> 加点盐、料酒、湿淀粉腌制半小时左右。</p>
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							<p><span class="fwb">3.</span> 锅内注油烧热，放入蒜末和孜然粒爆香。</p>
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							<p><span class="fwb">4.</span> 放入羊肉煸炒至变色。</p>
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							<p><span class="fwb">5.</span> 少加点酱油调味。</p>
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							<p><span class="fwb">6.</span> 放入孜然粉炒匀，最后撒点葱花和熟芝麻即可出锅。</p>
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					<h2>小贴士</h2>
					<p>1. 做这个菜最好用羊后腿肉或者羊里脊肉，那里的肉质细嫩，适合炒着吃。<br />2. 用料酒和湿淀粉腌制羊肉，肉质会更嫩，也有的菜谱用鸡蛋清来腌制，我觉得用鸡蛋清腌制的炒出来稍显墨迹，所以还是喜欢用湿淀粉。<br />3. 孜然粉和孜然粒虽然都是同一种调料，但是两者的口感不一样，特别是加入孜然粒后，羊肉吃起来味道会非常香浓，比单独用一种味道要好的多。<br />4. 喜欢吃辣的还可以放点辣椒。<br />5. 煸炒羊肉的时候要大火快炒，否则口感会变老。<br />6. 也可以将羊肉煸炒至一点汤汁都没有，就是焦巴巴的样子，那样会有一种烤羊肉串的味道，也很香。我儿子牙不好，所以我一般还是炒变色就出锅，这样的羊肉吃起来很嫩。<br />7. 羊肉跟香菜也很搭，最后加点香菜就更好了。<br /> </p>
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